Homemade Beef Jerky (Emeril Lagasse) |
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Prep Time: 1460 Minutes Cook Time: 480 Minutes |
Ready In: 1940 Minutes Servings: 2 |
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Ingredients:
5 pounds very lean beef or venison, trimmed of all fat |
3 tablespoons kosher salt |
2 tablespoons ground black pepper |
2 tablepoons emeril's original essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.
2. Preheat the oven to 200 degrees F.
3. Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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